Aunt Lillian’s Pumpkin Bread

  • Yield servings

My aunt wrote this pumpkin bread recipe on a card for me 46 years ago. I still have her original handwritten card. We honor her every Christmas Eve when we include this bread on our menu. Three cheers for Aunt Lillian!

Ingredients

2 eggs
1 3/4 cups sugar
1 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1 tablespoon vanilla extract
1 cup chopped black walnuts

Instructions

  1. Preheat the oven to 350F. Grease and flour two 9 x 5-inch loaf pans.
  2. In a large mixing bowl, combine the eggs, sugar, pumpkin, salt, cinnamon, and nutmeg. Stir in the oil, water, baking soda, flour, vanilla, and walnuts until well blended. Divide the batter equally in the pans. Bake for 45 minutes. Reduce the oven temperature to 250 degrees, and continue baking the loaves for an additional 15 minutes, until a toothpick inserted in the center comes out clean. Serve with real whipped cream and a dash of freshly ground nutmeg.

Recipe by Shay Southwick Thurow, Port North, Fla.

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